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for the love of soup!

So long Summer and hello soup season. I love soup. During the cool months I usually have a pot cooking on the stove every Sunday. Soup makes for the perfect busy weeknight meal, satisfying lunch or even quick breakfast (yes I’m one of those leftovers for breakfast kinda people). Good ol’ Chicken Noodle, Curried Butternut Squash, Chicken-Corn Chowder and Lentil are a few recipes in my permanent rotation. I make my lentil soup with red lentils (rather than the traditional brown), carrots, lots of onion and a bit of bacon. I don’t imagine my kids would be compelled to dig into a big bowl of brown mush, no matter how much I assured them it was delicious, and the red lentils create a lovely soup in a kid-friendly shade of orange. But regardless of the type of soup on the menu, I always make homemade dinner rolls, cornbread or drop biscuits to go along side. There’s just something about freshly baked bread that can turn even a meal of leftovers into something special.

Red Lentil SoupThe consistency of this lentil soup is well, soup-like, rather than thick and stew-like as most lentil soups tend to be. However if you like yours thicker omit the two cups of water.